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Pumpkin Pudding Tarts Recipe

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This recipe for Pumpkin Pudding Tarts is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1/2 tsp. salt
1 stick cold unsalted butter, cut into small pieces
1 1/2 cups plus 2 tbsp. 2% milk
1 egg yolk
vegetable spray
1 box (1 1/3 oz.)instant vanilla pudding
1 1/3 cups canned pumpkin
1/2 cup heavy cream
1 tbsp. superfine sugar
1 tbsp. vanilla extract
12 decorative pumpkin candies
Directions:
Directions:
In a medium bowl, mix flour, sugar, and salt. Using a pastry blender or your fingers, cut in butter until the mixture resembles small peas. In a small bowl, combine 2 tbsp. milk and egg yolk. Add to flour mixture and stir until dough holds together. (Alternatively, combine flour, sugar, and salt in a food processor. With machine running, add butter and pulse until mixture forms coarse crumbs. Beat 2 tbsp. milk with egg and pour into the feed tube with machine running. Stop as soon as mixture leaves the sides of bowl.) Gather dough in a ball, roll into a 12" log. wrap in wax paper, and chill for 30 minutes. Meanwhile, preheat oven to 375º. Slice dough into 12 pieces. Spray two 1/2" muffin cups with vegetable oil. Press dough, covering the bottom and sides of each cup. Prick the bottoms of dough with a fork. Bake for 12-15 minutes, until golden. Allow to cool completely before filling. To make filling, combine pudding mix, milk and canned pumpkin in a large bowl. Beat with an electric mixer or whisk for 1-2 minutes. Spoon mixture into prepared crust almost to the top. Refrigerate for an hour. In a medium bowl, combine heavy cream, sugar and vanilla. Beat with mixer until soft peaks form, 1-2 minutes. Remove tray from refrigerator, and top tarts with a tablespoon of whipped cream. Top with a pumpkin candy.

 

 

 

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